I still remember the first time I hid a pan of these golden, cheesy zucchini tots from my kids—by the time I turned back, they were gone. Lightly crisp on the outside and tender inside, they make a sneaky way to get extra veggies into picky eaters and double as a crowd-pleasing snack or weeknight side.
Why you’ll love this dish
Cheesy zucchini tots are a fast, flexible crowd-pleaser. They bake in about 25 minutes, use pantry staples, and transform watery zucchini into a crisp, cheesy bite. Serve them at casual dinners, pack them for lunches, or set them out at parties—everyone reaches for seconds.
"Crispy, cheesy, and surprisingly addictive—my go-to for using up summer zucchinis." — A happy home cook
Benefits at a glance:
- Quick to prepare and bake.
- Budget-friendly and vegetable-forward.
- Kid-approved and easy to snack on.
- Adaptable: gluten-free, low-carb, or dairy-free swaps work well.
How this recipe comes together
Step-by-step overview:
- Grate zucchini, then remove as much moisture as possible.
- Combine the drained zucchini with cheeses, breadcrumbs, egg, and seasonings to form a sticky mixture.
- Shape the mixture into uniform tots and place them on a baking sheet.
- Lightly oil the tops and bake until golden and crisp.
- Cool briefly, then serve with your favorite dip.
Knowing this up front helps: the moisture step is the key to crisp results. A short rest in the fridge helps the tots hold their shape while baking.
Ingredients
What you’ll need:
- 2 medium zucchinis, grated (about 2 cups packed)
- 1 cup shredded cheese (cheddar or mozzarella) — cheddar gives more flavor; mozzarella gives stretch
- 1/2 cup breadcrumbs (use panko for extra crunch)
- 1 egg, beaten (for binding; see substitutions below)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste (about 1/2 teaspoon each)
- Cooking spray or olive oil (for brushing/spraying before baking)
Substitutions/notes:
- For gluten-free: use gluten-free breadcrumbs or 1/2 cup almond flour + 2–3 tbsp extra cheese.
- Dairy-free: swap shredded cheeses for a dairy-free shredded blend and use nutritional yeast for extra flavor.
- Egg alternatives: 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 minutes) can work, though texture will be slightly different.
Directions
Step-by-step instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Grate the zucchinis and place them in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much liquid as you can. Transfer the drained zucchini to a large bowl.
- Add the shredded cheese, breadcrumbs, beaten egg, Parmesan, garlic powder, onion powder, salt, and pepper to the zucchini.
- Mix with a spoon or your hands until the mixture holds together. Avoid overmixing—the tots should be cohesive but not gummy.
- Use a tablespoon or small cookie scoop to portion the mixture. Roll or shape each portion into a small tot (about 1 to 1.5 inches). Place them on the prepared baking sheet, leaving a little space between each.
- Lightly spray the tops with cooking spray or brush with a little olive oil. This helps them brown.
- Bake for 20–25 minutes, until the tots are golden and crisp on the edges. If you want extra color, flip them halfway through baking and brush the other side.
- Remove from the oven and let cool for 3–5 minutes before serving so they firm up slightly.
Timing tip: if your mixture feels too loose, chill it in the fridge for 15–30 minutes before shaping.
How to serve Cheesy Zucchini Tots
Best ways to enjoy it
- Serve warm with marinara, ranch, or a garlicky yogurt dip.
- Pair as a side with burgers, roasted chicken, or grain bowls.
- For brunch, place tots alongside scrambled eggs and avocado.
- Make a tot platter with assorted dips and pickles for parties.
Plating ideas:
- Stack three to five tots on small plates and drizzle with a herb-garlic aioli.
- For kids, arrange as a smiley face with ketchup and steamed veggies.
How to store
Storage and reheating tips
- Refrigerator: Store cooled tots in an airtight container for up to 3–4 days.
- Freezing: Flash-freeze tots on a baking sheet for 1 hour, then transfer to a freezer bag or airtight container. Freeze for up to 3 months. Label with date.
- Reheating from chilled: Bake at 375°F (190°C) for 8–10 minutes or until heated through and crisp. You can also reheat in an air fryer at 350°F (175°C) for 4–6 minutes.
- Reheating from frozen: Bake at 400°F (200°C) for 15–20 minutes, flipping once, until hot and crisp.
Food safety: Do not leave cooked tots at room temperature for more than 2 hours. Reheat leftovers to 165°F (74°C) before eating.
Tips to make
Helpful cooking tips
- Remove excess moisture: This is the single most important step. Squeeze the zucchini until mostly dry. The drier the zucchini, the crispier the tots.
- Uniform size: Use a tablespoon or scoop for evenly sized tots so they bake consistently.
- Chill if needed: If the mixture is too wet or sticky, chilling for 15–30 minutes firms it up and makes shaping easier.
- Crispier result: Spray or brush with oil and flip halfway through baking. Panko crumbs also improve crunch.
- Don’t overcrowd: Give tots space on the baking sheet for even airflow and browning.
- Make ahead: Shape the tots and freeze on a sheet. Store in a bag and bake from frozen when needed.
Pro tip: If you want browned bottoms, place the baking sheet on the lower rack of the oven for the last 5 minutes.
Variations
Creative twists
- Bacon & chive: Fold in 2–3 tablespoons cooked crumbled bacon and 1 tablespoon chopped chives.
- Spicy pepper jack: Swap cheddar for pepper jack and add 1/4 teaspoon cayenne.
- Herb & lemon: Add 1 tablespoon chopped parsley, 1 teaspoon lemon zest, and use pecorino instead of Parmesan.
- Mediterranean: Stir in 2 tablespoons chopped sun-dried tomatoes and 1 tablespoon chopped kalamata olives.
- Low-carb: Use 1/2 cup almond flour instead of breadcrumbs and a bit more cheese to bind.
- Air-fryer method: Air fry at 375°F (190°C) for 8–10 minutes, shaking once, for a faster crisp finish.
FAQs
Common questions
Q: How long does prep and cooking take?
A: Active prep is about 15–20 minutes (mostly grating and squeezing). Baking takes 20–25 minutes, so plan roughly 40–50 minutes total.
Q: Can I use frozen zucchini?
A: Yes. Thaw fully, then squeeze out all excess moisture before using. Frozen zucchini tends to be wetter, so you may need more breadcrumbs or extra chilling time to firm up the mix.
Q: Can I freeze the tots before baking?
A: Absolutely. Shape them, freeze on a sheet until solid, then transfer to a freezer bag. Bake from frozen at 400°F (200°C) for 15–20 minutes, flipping once, until heated through and crisp.
Q: How can I make them dairy-free or egg-free?
A: For dairy-free, use a dairy-free shredded cheese and nutritional yeast for savory depth. For egg-free, try a flax “egg” (1 tbsp ground flax + 3 tbsp water) but expect a slightly different texture.
Q: How do I get them extra crispy without frying?
A: Use panko breadcrumbs, spray or brush lightly with oil, and bake on a hot sheet. Flipping halfway through baking and finishing on the lower rack for a few minutes helps too.
If you want, I can give an air-fryer timing chart or a printable one-page recipe card for your kitchen. Which would you prefer?
Print
Cheesy Zucchini Tots
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Crispy, cheesy, and surprisingly addictive zucchini tots that make a perfect snack or side dish.
Ingredients
- 2 medium zucchinis, grated (about 2 cups packed)
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup breadcrumbs (panko for extra crunch)
- 1 egg, beaten
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste (about 1/2 teaspoon each)
- Cooking spray or olive oil (for brushing/spraying before baking)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Grate the zucchinis and place them in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much liquid as you can. Transfer the drained zucchini to a large bowl.
- Add the shredded cheese, breadcrumbs, beaten egg, Parmesan, garlic powder, onion powder, salt, and pepper to the zucchini.
- Mix with a spoon or your hands until the mixture holds together. Avoid overmixing—the tots should be cohesive but not gummy.
- Use a tablespoon or small cookie scoop to portion the mixture. Roll or shape each portion into a small tot (about 1 to 1.5 inches). Place them on the prepared baking sheet, leaving a little space between each.
- Lightly spray the tops with cooking spray or brush with a little olive oil. This helps them brown.
- Bake for 20–25 minutes, until the tots are golden and crisp on the edges. If you want extra color, flip them halfway through baking and brush the other side.
- Remove from the oven and let cool for 3–5 minutes before serving so they firm up slightly.
Notes
Remove excess moisture thoroughly for the crispiest texture. You can chill the mixture for easier shaping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American